Stir Fried Okra (vegan)
Creative Gujarati fry full of punchy spices and fresh, uninhibited flavours. With roti and zingy lime pickle.
Crispy Jackfruit Pancakes (vegan)
The tender, deep savouriness of hoisin-marinated jackfruit in a delicate pancake garnished with bright greens.
Minced lamb, peppers & harissa spread over delectably thin, crispy flatbread. With home-made baba ganoush.
Egyptian Koshari (vegan)
Mixed pasta & puy lentils topped with a sharp and spicy tomato sauce, crispy onions and earthy beetroot.
A Korean barbecue classic. Thinly sliced beef in a tenderising soy sauce marinade, with jasmine rice and onion wedges.
Braised chicken mingled with nutty channa dal in a comforting stew, with a sharp, tangy salad and roti on the side.
Grated vegetable fritters dunked in lip-smacking Indian-Chinese fusion chilli sauce, served on top of Hakka noodles.
Chinese Poached Chicken Rice
Delicately poached, utterly succulent chicken in a ginger-spring onion sauce, with broth-cooked rice and pak choi.
Indonesian Fish Fillet in Banana Leaf
This pepes ikan, leaf-steamed fish, is paired with chayote, a yielding, fruity squash popular in Indonesian cuisine.
Stir Fried Udon with Prawns
Slurpable, bouncy wheat noodles tossed with prawns and mangetout, slick with a savoury, aromatic and spicy sauce.
Sticky Korean Pork Chops
Smoky Korean chilli paste is a decadent marinade for these meaty chops, served with a quick cucumber pickle and spicy broccoli.
Korean Fried Tofu (vegan)
Pan-fried tofu in a sticky, spicy 'yangnyeom' glaze, scattered with crushed peanuts and served with rice & pak choi.